• 한국응용과학기술학회지
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• 제17권3호
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• pp.158-166
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• 2000

A conductimetric study of foam formed from mixture of the protein, ${\beta}-lactoglobulin$, and the nonioinc surfactant, SML, revealed that their stability was reduced at concentrations of SML in the range $3{\sim}10mM$. The interaction of SML with ${\beta}-lactoglobulin$ was investigated by fluorimetry and a dissociation constant of $0.2{\mu}M$ was calculated for the complex. Surface tension studies confirmed the presence of interaction between the two components and provided evidence for the progressive displacement of ${\beta}-lactogloblin$ from the air/water interface with increasing SML concentration. Experiments using air-suspended microscopic thin liquid films revealed transitions in the chainage characteristics and thickness of the film at SML concentrations below that which resulted in destabilization of the foam. However, measurements of surface mobility of fluorescent-labeled ${\beta}-lactoglobulin$ by a photobleaching method identified that a transition to a mobile system occurred at a SML concentration which correlated with the onset of instability in the disperse phase. The results would indicate that maintenance of the viscoelastic properties of the surface is paramount importance in determining the stability of interfaces comprising mixtures of protein and surfactant.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 대한한방소아과학회지
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• 제14권2호
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• pp.33-46
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• 2000

It has long been known that Jahage(紫河車) extracts of Placenta hominis are effective for immunological and vascular diseases in human body and thus, was used a major constituent of traditional oriental medicines. From full-term human placenta, we have purified a new type anticoagulant protein, PP27, using different chromatographic techniques of a phenyl TSK gel 650M column, DEAE, HA and Mono-Q columns. PP27 showed single band on SDS-PAGE with a molecular mass (Mr) of 27 kDa under denaturing conditions and a calibrated Sepharose 4B column chromatography indicated a molecular mass of 23 kDa, indicating that the value is similar to those of other PP4 enzyme reported to date. Isoelectric point of PP27 was p15.2. The protein was found to inhibit the coagulation time in a concentration-dependent manner. PP27 was acted as a vascular anticoagulant of annexin type, inhibits the blood clotting process by binding of the essential lipids in a reaction which is dependent on $Ca2^+$ ions. In the presence of $Ca2^+$ ions, PP27 combines with platelet membranes neutralizing their procoagulant effect. Coagulation triggered by the addition of thromboplastin/ lipid- mixtures is extinguished by PP27.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1404-1410
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• 2012

In vitro experiments were conducted to evaluate the suitability of several mixtures of high tanniniferous non legumes with low tanniniferous legumes on in vitro gas production (IVGP), dry matter degradation, Ammonia-N, methane production and microbial population. Eight treatments were examined in a randomized complete block design using four non-legumes and two legumes (Carallia integerrima${\times}$Leucaena leucocephala (LL) (Trt 1), C. integerrima${\times}$Gliricidia sepium (GS) (Trt 2), Aporosa lindeliyana${\times}$LL (Trt 3), A. lindeliyana${\times}$GS (Trt 4), Ceiba perntandra${\times}$LL (Trt 5), C. perntandra${\times}$GS (Trt 6), Artocarpus heterophyllus${\times}$LL (Trt 7), A. heterophyllus${\times}$GS (Trt 8). The condensed tannin (CT) content of non legumes ranged from 6.2% (Carallia integerrima) to 4.9% (Ceiba perntandra) while the CT of legumes were 1.58% (Leucaena leucocephala) and 0.78% (Gliricidia sepium). Forage mixtures contained more than 14% of crude protein (CP) while the CT content ranged from 2.8% to 4.0% respectively. Differences (p<0.05) were observed in in vitro gas production (IGVP) within treatments over a 48 h period dominated by C. perntandra${\times}$G. sepium (Trt 6). The net gas production (p<0.05) was also high with Trt6 followed by A. heterophyllus${\times}$L. leucocephala (Trt 7) and A. heterophyllus${\times}$G. sepium (Trt 8). Highest (p>0.05) NH3-N (ml/200 mg DM) production was observed with the A. heterophyllus${\times}$G. sepium (Trt 8) mixture which may be attributed with it's highest CP content. The correlation between IVGP and CT was 0.675 while IVGP and CP was 0.610. In vitro dry matter degradation (IVDMD) was highest in Trt 8 as well. Methane production ranged from 2.57 to 4.79 (ml/200 mg DM) to be synonimous with IVGP. A higher bacteria population (p<0.05) was found in C. perntandra${\times}$G. sepium (Trt 6) followed by Artocarpus heterophyllus+G. sepium (Trt 8) and the same trend was observed with the protozoa population as well. The results show that supplementing high tannin non leguminous forages by incremental substitution of legume forage increased gas production parameters, NH3-N, IVDMD and microbial population in the fermentation liquid. Methane production was not significantly affected by the presence of CT or different levels of CP in forage mixtures. Among non legumes, Ceiba perntandra and Artocarpus heterophyllus performed better in mixture with L. leucocephala and G. sepium.

• Journal of Nutrition and Health
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• 제38권5호
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• pp.352-363
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• 2005

The previous extensive in vitro studies on the antioxidative activities of a number of Korean grains, vegetables, seaweeds and mushrooms, and the various combinations of these food source exhibited a wide range of antioxidative activities, and four food mixtures composed of 5 kinds of foods (5A, 5B, 5C and 5D) were designed from 16 selective foods showing. high antioxidant effect, in vitro, to find the good combinations for the meal planning. Mixture 5B or 5C contained very high levels of total flavonoid and polyphenol, and ethanol extract from 5A, 5B or 5C showed very strong inhibitory effects against in vitro $Fe^{2+}-induced$ lipid peroxidation and ethanol extract from 5B or 5C showed remarkable DPPH radical scavenging effect and lipid peroxide-protein conjugation inhibition effect. And in vivo study was also carried out with two mixtures (5B, 5C). Powders (P5B, P5C) or ethanol extracts (E5B, E5C) of these mixtures were supplemented to Sprague-Dawley rats fed on high fat $(15\%)-high$ cholesterol $(1\%)$ semipurified diet for 5 weeks. The total antioxidant power in serum was significantly higher in P5B, P5C, E5B and E5C groups than in high fat control group, and $ascorbate-Fe^{2+}-induced$ TBARS was significantly lowered by E5B supplementation in rat liver. In liver tissue, Cu, Zn-SOD activity was significantly higher in P5B and E5B groups than in high fat control group, while catalase or GSH-peroxidase (GPx) activity was not changed by any supplementations. In kidney, Cu, Zn­SOD activity was significantly higher in P5B group than in high fat control group, while GPx activity was not changed by any supplementations. Taken together, mixture 5B and 5C showed very strong antioxidative effects both in vitro and in vivo. Therefore, the ingredient Korean foods of 5B and 5C could be recommended to take a lot together for prevention from age-related chronic diseases.

• 동의생리병리학회지
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• 제36권5호
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• pp.181-186
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• 2022

Atractylodes macrocephala (AM) and Amomum villosum (AV) are the most common herbs in Korean Medicine to treat digestive diseases. In this study, we investigated the cholesterol lowering effects of mixtures of AM and AV extracts on high cholesterol diet (HCD) induced dyslipidemia mouse model. We classified animals into six different groups; Group 1: Normal diet, Group 2: HCD, Group 3: AV extracts : AM extracts (1:1) (200 mg/kg) + HCD, Group 4: AV extracts : AM extracts (1:2) (200 mg/kg) + HCD, Group 5: AV extracts : AM extracts (1:3) (200 mg/kg) + HCD, Group 6: Simvastatin 40 mg/kg + HCD. After 4 weeks of oral administration of respective drugs, we checked body, liver and epididymal fatweights along with liver and serum triacylglyceride (TG) concentration, total and low density lipoprotein (LDL) cholesterol in serum. Moreover, 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase (HMGCR), LDL receptor (LDLR), and sterol regulatory element-binding protein 2 (SREBP2) were detected by RT PCR or western blot analysis. The overall results showed that mixtures of AM and AV extracts inhibited HCD-induced increases of total cholesterol and LDL cholesterol in serum. Those effects seem to be caused by AM and AV extracts through inhibition of HMGCR expression. And thus blood cholesterol is induced into the liver by increasing LDLR expression, which is regulated by SREBP2 transcrption factor. The cholesterol lowering effects and mechanism of mixtures of AM and AV extracts was similar to the statin. We have identified the potential mixtures of AM and AV extracts as a new treatment for dyslipidemia.

• 한국응용과학기술학회지
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• 제30권3호
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• pp.551-559
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• 2013

To investigate the adhesion effect of sodium bisulfite content in making blocked isocyanate, wood adhesive PB-1, PB-2, PB-3 and PB-4 containing sodium bisulfite content of 15%, 22.5%, 30% and 37.5% were synthesized respectively. As a result, when the amount of sodium bisulfite increased in adhesives, the tensile strength was found to be proportionally increased. The final adhesive mixtures were manufactured using a two-components system which are prepared by mixing two separate protein and BI solutions due to the precipitate in the adhesives. As PVA was added to adhesives to increase tenacity, the plywood dehiscence phenomenon after cold pressing process was declined. By addition of PVA, the tensile strength was improved up to $6.5{\sim}7kgf/cm^2$ with BI/protein ratio from 1:6 up to 1:8. Phase separation between milk fat and aqueous layer was disappeared after addition of emulsifier, Tween 20. Additon of Tween 20 showed tensile strength up to $5{\sim}6.5 kgf/cm^2$ at NCO/protein ratio of 1:12 ~ 1:14 without phase separation.

• Asian-Australasian Journal of Animal Sciences
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• 제27권6호
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• pp.797-805
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• 2014

The effect of concentrate mixtures with crude protein (CP) levels 10%, 13%, 16%, and 19% and diets with roughage to concentrate ratios 80:20, 60:40, 40:60, and 20:80 (w/w) were determined on dry matter (DM) and organic matter (OM) digestibility, and fermentation metabolites using an in vitro fermentation technique. In vitro fermented attributes were measured after 4, 24, and 48 h of incubation respectively. The digestibility of DM and OM, and total volatile fatty acid (VFA) increased whereas pH decreased with the increased amount of concentrate in the diet (p<0.001), however CP levels of concentrate did not have any influence on these attributes. Gas production reduced with increased CP levels, while it increased with increasing concentrate levels. Ammonia nitrogen ($NH_3$-N) concentration and microbial CP production increased significantly (p<0.05) by increasing CP levels and with increasing concentrate levels in diet as well, however, no significant difference was found between 16% and 19% CP levels. Therefore, 16% CP in concentrate and increasing proportion of concentrate up to 80% in diet all had improved digestibility of DM and organic matter, and higher microbial protein production, with improved fermentation characteristics.

• 한국축산식품학회지
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• 제39권4호
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.